#Sanjori #RavyachiSanjori #MadhurasRecipe
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Rava sanjori is a Akshay Tririya special recipe. It is made on Ganesh festival too. This is traditional Maharashtrian recipe. I am giving you perfect measurements to make perfect rava sanjori. These turn out nice, flaky and crispy. These puff up really good on frying. It looks nice and tastes delicious. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 1 cup fine Rava / Suji
• 3 tsp Ghee
• 1 cup Gudh / Jaggery
• 1/2 cup Water
• A pinch of Nutmeg powder
• 1 cup Maida
• 1/2 cup fine Rava / Suji
• Salt to taste
• 3 tsp Ghee
• Water
• Oil for frying
Method:
• Take rava in a pan and add ghee.
• Roast rava on medium heat until it gets light golden color for about 8-10 minutes.
• Turn off the gas and let rava cool down completely.
• Heat up a sauce pan on medium heat and add gudh, water.
• Mix well and cook until gudh melts.
• Turn off the gas and let the mixture cool down completely.
• Strain the mixture into the roasted rava and mix well.
• Add nutmeg powder and mix well.
• You can add cardamom powder too if you want.
• Cover and rest the mixture overnight or for at least 5-6 hours. Stuffing is all ready.
• For making coating of sanjori take maida in a dish and add rava, salt.
• Mix well and add ghee.
• Mix well until the mixture turns crumbly.
• Add a little water at a time to knead a little soft dough.
• Cover and rest the dough for about 30 minutes.
• Knead the dough well once and take a small portion from it.
• Make it smooth and even and roll a small disc from it. The edges should be thin and the disc
should be a little thick at the center.
• Fill the stuffing and close it up. Seal it well and take off excess dough.
• Make the ball smooth and even and roll it carefully into a small disc.
• You can make 10 sanjori from the proportion we have used.
• Heat up oil on medium heat in a pan and drop sanjori in hot oil. The plane side should go into
the oil and rough side should face upward.
• You can roast sanjori in a pan if you want.
• You can roast it on pan first and the deep fry too.
• Fry sanjori on low to medium heat well until it gets nice golden color from both sides.
• When sanjori is fried well from both sides take it out, drain excess oil and transfer it into a
dish.
• Store sanjori in an airtight container when it cools down completely.
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